Founded by Pierre Faucher and his son Stefan, the sugar shack has operated for over 30 years. The Fauchers preserve the method of the Quebec and Canadian pioneers; to collect and produce the syrup, they tap the tree the old-fashioned way. Using a spout in the tree, the sap from the maple is collected in a bucket and brought to a wood-fired evaporator and made into maple syrup.
Dining
Links: www.atlasobscura.com
By: kkeps
